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+ servings
Blueberry Banana Bread
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
This whole wheat blueberry banana bread recipe has a springy crumb and a wonderfully buttery finish.
Recipe Type: Dessert
Makes: 10 servings
Author: Elizabeth Stark, adapted from Cook's Illustrated
  • 1 cup all-purpose flour
  • 1 cup whole wheat or whole wheat pastry flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup sugar , divided
  • 1 heaping teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 6 tablespoons unsalted butter , room temperature
  • 1/4 cup plain , whole-milk yogurt, room temperature
  • 2 large eggs , room temperature, beaten lightly
  • 3 ripe bananas , lightly mashed
  • 1 teaspoon vanilla extract
  • 1 cup blueberries (fresh or frozen)
  1. Set out dairy and eggs to come to room temperature.
  2. Move baking rack to the center of the oven; preheat to 350 degrees F. Liberally butter the sides of a 9 x 5 x 3-inch bread pan and set aside.
  3. In a medium bowl, combine flours, baking soda, salt, 3/4 cup plus 2 tablespoons sugar, ginger, and cinnamon. Then, lightly beat butter on low using the paddle attachment on a mixer or just a wooden spoon. Add the eggs and yogurt. Fold in mashed banana and vanilla. Next, add half the flour mixture, stir to combine, and then add the second half. Fold in blueberries, mixing just until combined.
  4. Spoon batter into prepared bread pan and sprinkle top with remaining 2 tablespoons sugar. Bake 60 - 70 minutes, or until a wooden skewer comes out with just a few crumbs attached and the top is a deep golden brown.
  5. Remove from oven and cool 30 minutes before serving. Tightly wrapped, bread will keep several days at room temperature.
Recipe Notes

Recipe adapted from this Brooklyn Supper recipe by way of Cook's Illustrated